Elixir of Health: Vietnamese Chicken and Rice Soup

This soup is magic. It cures colds, the flu and any sort of weird bug that is ailing you. I suspect it’s a mixture of good chicken enzymes and black pepper, but it cured my classmates in college when a really bad flu broke out. You can make it in advance and freeze it to have it on hand for when you might some down with something.

Vietnamese Rice Soup

½ lb boneless, skinless chicken breasts
½ cup jasmine rice
1 cup chicken broth
water
bunch of scallions, chopped
salt and pepper
fried onion, optional

Place the chicken, rice and broth n a large pot. Cover with water to form a decent amount of broth. Heat the soup on medium high for at least 30 minutes. The chicken will be fully cooked and the rice will bloom. Remove the chicken and set aside to cool. Add the scallions, salt and pepper to taste and more water to the pot, lower the heat to low and simmer. Once the chicken is cool enough, tear it into bite-sized pieces and add it back to the pot. Fill a bowl and garnish with the fried onions to serve.

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